These shrimp are super-easy to make—just coat them in a simple batter, cook them in a little oil and toss with a tangy sesame-orange sauce. We just enjoyed this meal way too much. It was a great gluten free meal and low calorie too! We will be doing this one again, soon!
- 3 tablespoons sesame seeds (white, black or a mix)
- 2 large egg whites
- ¼ cup cornstarch
- ¼ teaspoon salt
- ¼ teaspoon freshly ground pepper
- 1 pound peeled and deveined raw shrimp (21-25 per pound)
- 2 tablespoons canola oil, divided
- ¾ cup orange juice
- ¼ cup dry sherry (see Note)
- 2 tablespoons reduced-sodium soy sauce
- 1 teaspoon sugar
- 1 scallion, thinly sliced
- 1 Whisk sesame seeds, egg whites, cornstarch, salt and pepper in a large bowl. Add shrimp and toss to coat.
- 2 Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add half the shrimp and cook until golden, 1 to 2 minutes per side. Transfer to a paper towel-lined plate to drain. Repeat with the remaining 1 tablespoon oil and the rest of the shrimp.
- 3 Add orange juice, sherry, soy sauce and sugar to the pan. Bring to a boil and cook, stirring occasionally, until slightly thickened and reduced by half, 4 to 6 minutes. Return the shrimp to the pan and stir to coat with the sauce. Serve immediately, with scallion sprinkled on top.
- Note: Sherry is a type of fortified wine originally from southern Spain. Don’t use the “cooking sherry” sold in many supermarkets—it can be surprisingly high in sodium. Instead, get dry sherry that’s sold with other fortified wines at your wine or liquor store.
- People with celiac disease or gluten-sensitivity should use soy sauces that are labeled “gluten-free,” as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
- Per serving: 227 calories; 10 g fat(1 g sat); 1 g fiber; 13 g carbohydrates; 18 g protein; 42 mcg folate; 143 mg cholesterol; 5 g sugars; 1 g added sugars; 335 IU vitamin A; 24 mg vitamin C; 110 mg calcium; 1 mg iron; 534 mg sodium; 293 mg potassium